Rose and dark chocolate shortbread

Name: Rose and dark chocolate shortbread
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 20
Ingredients: 200 g unsalted butter, at room temperature; 100 g caster sugar; 1 lemon, zested; 1 tsp rose water, (rose water can vary in intensity, so add just a little at a time); 1 tsp vanilla extract; 300 g plain flour; 2 tbsp Waitrose Cooks' Ingredients dried rose petals, plus extra to decorate; 200 g dark chocolate

Shortbread is brilliantly adaptable- you can add so many different flavours to it and create something new. Here, I've included rose and given the biscuits a chocolate coating, a combination that works beautifully.

4 out of 5 stars(1) Rate this recipe

Makes20
CourseSnack
Prepare25 mins
Cook30 mins
Total time55 mins
PlusChilling and cooling

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

200g unsalted butter, at room temperature
100g caster sugar
1 lemon, zested
1 tsp rose water, (rose water can vary in intensity, so add just a little at a time)
1 tsp vanilla extract
300g plain flour
2 tbsp Waitrose Cooks' Ingredients dried rose petals, plus extra to decorate
200g dark chocolate

Method

Put the butter, sugar, lemon zest, rose water (to taste) and vanilla in a large bowl and, using an electric mixer, beat together for about 5 minutes or until light and fluffy. Scrape the bowl down and add the flour, a pinch of salt and the rose petals, mixing together briefly until it comes together as a dough. Tip the dough onto the work surface and bring together into a ball. Flatten with your hands, then roll out to a 25cm square; place on a baking tray and chill until firm – about 30 minutes.
Preheat the oven to 170?C, gas mark 3; line 2 baking trays with parchment. Halve the dough, then cut into 2.5cm-thick fingers and pierce all over with a fork.
Put the biscuits on the prepared baking trays and bake for 25-30 minutes or until lightly browned. Remove from the oven and allow to cool completely.
Put the chocolate in a heatproof bowl and microwave in 30 second bursts until about ¾ of the chocolate has melted. Mix vigorously with a spatula until fully melted (this is a quick method of tempering the chocolate). Dip the shortbread halfway into the chocolate, allow the excess to drip off, then lay on a clean sheet of parchment to set, decorating with a few extra rose petals. Once the chocolate has set, you can store the shortbread in an airtight container for up to 4 days.